Whole Cucumber Stuffed Kimbap with Bulgogi

Ingredients

• 2 cup cooked rice
• 1 tbsp gochujang
• 2 tbsp sesame oil (1½ tbsp for the rice and ½ tbsp for the bulgogi)
• 1 tbsp sesame seeds
• 4 large Persian cucumbers (Cut each in half lengthwise and scoop out the seeds)
• 0.3333333333333333 tbsp salt (For the cucumbers: ⅓ tbsp per cucumber half (8 halves total); plus 1 tsp for the egg sheets)
• 5 tbsp sugar (½ tbsp per cucumber half (8 halves total), plus 1 tbsp for the bulgogi)
• 1 tbsp vinegar (1 tbsp per cucumber half (8 halves total))
• 0.4 lb thinly sliced beef
• 2 tbsp soy sauce
• 0.5 tbsp oyster sauce
• 1 tbsp mirin
• 0.5 tbsp minced garlic
• 0.5 tsp black pepper
• 6 eggs (Whisk and cook into 4 thin egg sheets)

Steps

1. 1

   Mix the cooked rice, gochujang, sesame oil, and sesame seeds together.

2. 2

   Cut each cucumber in half lengthwise and scoop out the seeds.

3. 3

   For each cucumber half, add ⅓ tablespoon salt, ½ tablespoon sugar, and 1 tablespoon vinegar. Let sit for 20–30 minutes.

4. 4

   Lightly pat excess liquid off the cucumbers; do not rinse them.

5. 5

   Marinate the thinly sliced beef with the sugar, soy sauce, oyster sauce, mirin, minced garlic, sesame oil, and black pepper for 30 minutes.

6. 6

   Pan-fry the marinated beef until cooked and lightly caramelized.

7. 7

   Whisk the eggs with the salt.

8. 8

   Cook the egg mixture into 4 thin egg sheets.

Notes

The description refers to rolling the kimbap the regular way but does not provide the assembly instructions or specify gim (seaweed) as an ingredient; those details are not included. The ⅓ tbsp salt and ½ tbsp sugar amounts are stated per cucumber half, so totals are scaled to all 8 halves.

Nutrition per serving

• main
• Korean
• kimbap
• gluten-free
• beef
• quick-pickled
• pan-fried